Pretty Pumpkin Cinnamon Buns

• 2 tablespoons active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 4 large eggs, room temperature
• 1 cup shortening
• 1 cup canned pumpkin
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/3 cup instant vanilla pudding mix
• 1/3 cup instant butterscotch pudding mix
• 1 teaspoon salt
• 8 to 9 cups all-purpose flour
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons water
• 2 tablespoons butter, softened
• 1 teaspoon ground cinnamon
• 2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract

1. In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased
5. s. Cover and let rise until doubled, about 30 minutes.
6. Bake at 350u0b0 until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

active dry yeast, warm water, eggs, shortening, pumpkin, milk, sugar, brown sugar, instant vanilla pudding, salt, flour, butter, brown sugar, ground cinnamon, water, butter, ground cinnamon, sugar, vanilla

Taken from www.tasteofhome.com/recipes/pretty-pumpkin-cinnamon-buns/ (may not work)